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A dining experience that begins with a spring salad followed by jumbo jambalaya and ends in a sweet bliss of black raspberry ice cream. Sounds lovely, but what if the star ingredients are foraged from New York City parks? That is exactly what 74-year-old environmentalist and self-taught forager "Wildman" Steve Brill is cooking and taking residents on an organic, urban culinary journey living off the land. NBC New York's Linda Gaudino reports.
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